Difficult to find, available only at certain times of the year, and completelycomplex to cultivate, winter black truffles are rare jewels that have fascinated people for thousands of years. Classified as the underground fruit of a mushroom, the truffle encompasses a pungent flavourwith an enchanting aroma. To pay tribute to this extraordinary ingredient, a lavish 5-course meal will be on display to showcase the unique character and taste of the winter black truffle. Highlights include slow-cooked river prawns with black truffle and cured pork cheek topped with celeriac and flowers; followed by a poached Dover sole enhanced by a foiegras sauce, black truffle, zucchini flowers and egg pasta; and the course culminates with a succulent 24-hour herb roasted whole veal shank with tarragon carrots, pommes fondant and truffle jus.

Complete with wine pairings for each course, join Chef Marco Torre as he dishes a meal that highlights the versatility of this gastronomic gem.